Chemical profile of major taste- and health-related compounds of Oblainska sour cherry
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2016
Authors
Alrgei, Hassan Omran S.Dabić Zagorac, Dragana
Natić, Maja
Rakonjac, Vera S.
Milojković-Opsenica, Dušanka
Tešić, Živoslav Lj.
Fotirić-Akšić, Milica M.
Article (Published version)
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BACKGROUNDOblainska sour cherry, an autochthonous cultivar, is the most planted cultivar in Serbian commercial orchards. Owing to its long cultivation under different agro-ecological conditions, it is a mixture of different clones. To obtain comprehensive information on Oblainska sour cherry fruit, the total carbohydrate composition, total phenolic content, total anthocyanin content, antioxidant activity and polyphenolic profiles of 39 clones were investigated. RESULTSFructose was found to be the dominant sugar, followed by glucose, sorbitol and sucrose. Rutin and chlorogenic acid were the most abundant polyphenols. Some clones contained pinobanksin, hesperetin and galangin, which, to best knowledge, is the first time these compounds have been reported in sour cherry fruit. CONCLUSIONThe data obtained showed huge variation within the germplasm studied, confirming the fact that Oblainska sour cherry is not a cultivar but a population. (c) 2015 Society of Chemical Industry
Keywords:
Oblainska sour cherry / phenolic acids / anthocyanins / sugarsSource:
Journal of the Science of Food and Agriculture, 2016, 96, 4, 1241-1251Publisher:
- Wiley-Blackwell, Hoboken
Funding / projects:
- The application of new genotypes and technological innovations for the purpose of improvement of fruit-growing and viticultural production (RS-MESTD-Technological Development (TD or TR)-31063)
- Structure-properties relationships of natural and synthetic molecules and their metal complexes (RS-MESTD-Basic Research (BR or ON)-172017)
- Reinforcement of the Faculty of Chemistry, University of Belgrade, towards becoming a Center of Excellence in the region of WB for Molecular Biotechnology and Food research (EU-FP7-256716)
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-FP7-316004)
Note:
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/3399
DOI: 10.1002/jsfa.7212
ISSN: 0022-5142
PubMed: 25867015
WoS: 000369839300022
Scopus: 2-s2.0-84956722740
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Institution/Community
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Alrgei, Hassan Omran S. AU - Dabić Zagorac, Dragana AU - Natić, Maja AU - Rakonjac, Vera S. AU - Milojković-Opsenica, Dušanka AU - Tešić, Živoslav Lj. AU - Fotirić-Akšić, Milica M. PY - 2016 UR - https://cherry.chem.bg.ac.rs/handle/123456789/2044 AB - BACKGROUNDOblainska sour cherry, an autochthonous cultivar, is the most planted cultivar in Serbian commercial orchards. Owing to its long cultivation under different agro-ecological conditions, it is a mixture of different clones. To obtain comprehensive information on Oblainska sour cherry fruit, the total carbohydrate composition, total phenolic content, total anthocyanin content, antioxidant activity and polyphenolic profiles of 39 clones were investigated. RESULTSFructose was found to be the dominant sugar, followed by glucose, sorbitol and sucrose. Rutin and chlorogenic acid were the most abundant polyphenols. Some clones contained pinobanksin, hesperetin and galangin, which, to best knowledge, is the first time these compounds have been reported in sour cherry fruit. CONCLUSIONThe data obtained showed huge variation within the germplasm studied, confirming the fact that Oblainska sour cherry is not a cultivar but a population. (c) 2015 Society of Chemical Industry PB - Wiley-Blackwell, Hoboken T2 - Journal of the Science of Food and Agriculture T1 - Chemical profile of major taste- and health-related compounds of Oblainska sour cherry VL - 96 IS - 4 SP - 1241 EP - 1251 DO - 10.1002/jsfa.7212 ER -
@article{ author = "Alrgei, Hassan Omran S. and Dabić Zagorac, Dragana and Natić, Maja and Rakonjac, Vera S. and Milojković-Opsenica, Dušanka and Tešić, Živoslav Lj. and Fotirić-Akšić, Milica M.", year = "2016", abstract = "BACKGROUNDOblainska sour cherry, an autochthonous cultivar, is the most planted cultivar in Serbian commercial orchards. Owing to its long cultivation under different agro-ecological conditions, it is a mixture of different clones. To obtain comprehensive information on Oblainska sour cherry fruit, the total carbohydrate composition, total phenolic content, total anthocyanin content, antioxidant activity and polyphenolic profiles of 39 clones were investigated. RESULTSFructose was found to be the dominant sugar, followed by glucose, sorbitol and sucrose. Rutin and chlorogenic acid were the most abundant polyphenols. Some clones contained pinobanksin, hesperetin and galangin, which, to best knowledge, is the first time these compounds have been reported in sour cherry fruit. CONCLUSIONThe data obtained showed huge variation within the germplasm studied, confirming the fact that Oblainska sour cherry is not a cultivar but a population. (c) 2015 Society of Chemical Industry", publisher = "Wiley-Blackwell, Hoboken", journal = "Journal of the Science of Food and Agriculture", title = "Chemical profile of major taste- and health-related compounds of Oblainska sour cherry", volume = "96", number = "4", pages = "1241-1251", doi = "10.1002/jsfa.7212" }
Alrgei, H. O. S., Dabić Zagorac, D., Natić, M., Rakonjac, V. S., Milojković-Opsenica, D., Tešić, Ž. Lj.,& Fotirić-Akšić, M. M.. (2016). Chemical profile of major taste- and health-related compounds of Oblainska sour cherry. in Journal of the Science of Food and Agriculture Wiley-Blackwell, Hoboken., 96(4), 1241-1251. https://doi.org/10.1002/jsfa.7212
Alrgei HOS, Dabić Zagorac D, Natić M, Rakonjac VS, Milojković-Opsenica D, Tešić ŽL, Fotirić-Akšić MM. Chemical profile of major taste- and health-related compounds of Oblainska sour cherry. in Journal of the Science of Food and Agriculture. 2016;96(4):1241-1251. doi:10.1002/jsfa.7212 .
Alrgei, Hassan Omran S., Dabić Zagorac, Dragana, Natić, Maja, Rakonjac, Vera S., Milojković-Opsenica, Dušanka, Tešić, Živoslav Lj., Fotirić-Akšić, Milica M., "Chemical profile of major taste- and health-related compounds of Oblainska sour cherry" in Journal of the Science of Food and Agriculture, 96, no. 4 (2016):1241-1251, https://doi.org/10.1002/jsfa.7212 . .